Tracie Sheehan, Chief Health, Quality and Sustainability Officer; ARYZTA AG
Tracie Sheehan is currently Chief Health, Quality and Sustainability Officer of ARYZTA leading a great team in people safety, food safety, engineering and sustainability creating delicious bakery foods. She previously worked for the Sara Lee Corporation as Senior Vice President of Food Safety and Scientific Affairs for 8 years and held a similar role at Kellogg Company for 11 years.
Dr. Sheehan is a founding member of the Board of Directors for the Food Allergy Research and Resource Program (FARRP) at the University of Nebraska. She has previously chaired the Scientific Advisory Committee of the American Meat Institute and served on the National Academy of Sciences Food and Nutrition Board, and International Life Sciences Institute (ILSI) Committees.
Dr. Sheehan received her Ph.D. in Analytical Chemistry from the University of South Carolina.